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Appetites and Adventures

Curried Carnival Lentil Stew

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Have you ever seen a Carnival Squash?

 PYT, pretty young thing…

I have to admit that I am shallow.  I chose this squash knowing nothing about the Carnival variety other than it is one attractive squash.  It’s pretty… and who DOESN’T like pretty things?  This is one squash you can judge my the cover – it was reminiscent of an Acorn squash, but had the sweetness of a Butternut.

Don’t mind the classy paper towel…

Even better: it can be microwaved and ready to eat in less than 10 minutes. Side note: do I use bold too much?   I feel like I overuse bold… but I am bold.  Hear me roar.

Indian-inspired dishes are a staple in my kitchen, so I made this Carnival a curried affair.  My curry is an extra-hot variety, but you can buy a more mild powder.  I, of course, added extra heat with red pepper flaked across the top.

 Breaking out of my brown food rut, I used red lentils in this curry.  They were fantastic!  I always heard the lighter colored (non-black or green) were mushier, but I left them al dente and added them to the mix in the last few minutes to ensure the bite remained.

The other flavors in this dish really made it pop – the sweetness from the cardamom and the richness of the cinnamon compliment the curry.  Adding a little basil at the end provides a pleasant surprise with every bite.  I really love basil in spicy Asian dishes. 

It is also delish topped with these Cardamom Roasted Seeds.

 

Curried Carnival Lentil Stew

Curried Carnival Lentil Stew

  • 1/2 tsp extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced or pressed
  • 2 tsp hot curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp cinnamon
  • 2 C low sodium vegetable broth
  • 2 tsp apple cider vinegar
  • 1/2 cup red lentils
  • 2.5 C (1 medium) Carnival squash
  • 3/4 C water
  • 2 C spinach
  • 1/4 C basil
  • S & P, to taste

Stab the squash 3-4 times and cook in microwave 8-10 mins, until soft to touch.  Cut in half and remove guts/seeds.  Separate from skin and dice into ~1/2 in cubes.

Over medium heat in large pot, saute onion in olive oil until turning translucent (3-4 mins).  Add minced garlic and saute for additional 2-3 mins, until fragrant.

Stir in curry, cardamom, turmeric, and cinnamon and cook another 1-2 mins.  Add broth, cider, and lentils and bring to a boil.  

Reduce heat and cook for 7-8 mins. Stir in squash, adding water as needed.  Allow to cook ~5 mins, then add spinach and basil.  

Reduce heat to medium-low, cover, and cook until spinach is wilted (~5 mins).  Salt and pepper, to taste. Makes 2 servings.

***  

Now I have the entire MJ catalog stuck in my head… Thrillllller!

What is your favorite squash?

For those of you who are old enough to have caught the reference, what’s your favorite Michael Jackson song?

Comments

    • A friend informed me via Twitter that Carnival squash is a blend of acorn and delicata. Sounds like you would love it!

  3. Wow, there is actually a ton of squash in that squash! So many of them are mostly seeds and pulp. I think kabocha is my favorite. A big scoop of pureed kabocha puree with cinnamon is awesome on a bowl of oatmeal.

  5. Red lentils definitely cook faster and get mushy. I don’t think you use bold too much. Your stew looks great and beautiful and so does your squash. But come on, not all squashes can be beautiful all the time!

  7. Butternut is my favorite winter squash, but I’ve bought a ton of them to decorate the house and then eat! This looks perfect! I wish I had this for me tonight since I have to work late and have no idea what I’m taking to eat.

    I love how bold you are…don’t change!

  15. This cooking squash in the microwave notion excites me! I never feel like I have enough time to roast a squash, but never think to zap it.

    Oh and I’ve been diggin’ Man in the Mirror a lot lately, but Off the Wall never fails to remind me to leave my 9-5 up on the shelf, and just enjoy myself.

    • Oddly, I microwave squash but refuse to do it to sweet potatoes. You’d think it would be the other way around…

      Off the wall = good one!

  21. laura, this is just fabulous. i love curry, and i love winter squash. the carnival squash has a sweet hearty taste to it, which i love. 🙂 totally bookmarking this recipe. welcome to our #lovebloghop party. sending some #squashlove to you!

  23. I am all about MJ I mean hello those dance moves! Busting out my moon walk! I love spaghetti squash for obvious reasons but now that I am not afraid of burning down the house baking squash I am open to trying others! Recipe sounds great can not wait to try! Lots of love C

  25. You always find the most interesting things! I would eat it if you cooked it for me! 🙂

    I am not a person that knows all the songs of people but I liked the Thriller video. 🙂

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